Cook Time: 40 mins

This was the best cake that I have ever tasted! Now, I get to bake it all the time. A big thanks to my dear friend, Adie, for this recipe. Try it friends and enjoy!



8 large Egg yolks, reserve whites of three, room temperature

1 1/2 cups sugar

2/3 cup fresh lemon juice (from 7-8 zested lemons, egg-sized)

lemon zest, finely grated from the 7-8 lemons used for the juice

1 stick chopped butter

3 teaspoon lemon extract


10-inch springform pan

1 Duncan Hines moist deluxe white cake mix

1 box lemon pudding and pie filling, not instant, 3 ounces

3 Egg whites, reserved from some of the 8 yolks used in the curd (room temperature)

2 Tablespoons cooking oil

1 1/3 cups water


3 pkg mascarpone cream, room temperature, 8 ounces each

1 recipe lemon curd (made ahead and cooled)

1/2 cup granulated sugar

1 Tablespoon lemon extract

1 Tablespoon limoncello liqueur


2/3 cup water

zest of two lemons, egg-sized

6 Tablespoons white granulated sugar

2 teaspoons lemon extract

7-8 Tablespoons limoncello, lemon-flavoured liqueur


Optional: white chocolate bar for grating

mint and lemon slices or raspberries and raspberry sauce


To Make the Lemon Curd:

Step 1: Zest 8 lemons with a fine grater.

Step 2: Cut the lemons and squeeze them into a small bowl. Make sure to strain the seeds.

Step 3: Place egg yolks, 2/3 cups freshly squeezed lemon juice, sugar, and lemon zest on top of a double broiler. Stir until well mixed.

Step 4: Simmer the mixture while stirring from time to time for 10 minutes.

Step 5: Remove from the heat and add in butter and lemon extract. Stir until well mixed.

Step 6: Place the curd into a bowl and cover it with plastic wrap.

Step 7: Place it inside the fridge to chill.

To Make the Cake:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Line a 10-inch springform pan with parchment paper and sprinkle a little cake mix.

Step 3: In a mixing bowl, add in the cake mix and pudding mix. Stir until well mixed.

Step 4: Add in 3 egg whites, 1 1/3 cup of water, and 2 tablespoons oil. Stir until well blended.

Step 5: Transfer the mixture into the prepared pan and bake for 30 to 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 6: Remove from the oven and let it cool at room temperature.

Step 7: Remove the cake from the pan and place it inside the fridge cool completely.

To Make the Lemon Mascarpone Mousse:

Step 1: Place the mascarpone in a bowl and whip until smooth.

Step 2: Add in lemon extract and sugar. Whip until well combined.

Step 3: Add in the limoncello and beat until smooth.

Step 4: Place it inside the fridge to chill.

To Make the Limoncello Soaking Liquid:

Step 1: In a saucepan, add in water, lemon zest, and sugar. Stir until well mixed and turn the heat to medium-low.

Step 2: Allow the mixture to boil. Remove from the heat and allow it to cool for 2 minutes.

Step 3: Strain the mixture to remove the lemon zest in it.

Step 4: Add in the lemon extract and limoncello. Stir until well combined. Cover and set aside.

Assembling the Cake:

Step 1: Split the cake into two layers. Remove the top layer and place it on a wax paper side up.

Step 2: Slide a spatula on the bottom of the pan to loosen it, then place the cake on the plate side up.

Step 3: Brush limoncello on top of each layer.

Step 4: Smooth out the cake with half of the mascarpone mousse and place it inside the fridge to chill.

Step 5: Place the top layer over the bottom layer.

Step 6: Spread the mousse over the cake and grate white chocolate on top.

Step 7: Place the cake inside the fridge to chill for several hours.

Step 8: Garnish each slice with a lemon slice and fresh mint.

Step 9: Serve and enjoy!